Ingredients

• 1 lb chicken tenderloins
• 2 slices precooked bacon
• 1 tablespoon vegetable oil
• ½ teaspoon garlic pepper seasoning
• 8 slices Bakery multi-grain bread
• ½ cup barbecue sauce
• 1 cup shredded cheddar cheese

Steps

1. Preheat large sauté pan on medium-high for 2–3 minutes. Cut chicken and bacon into bite-size pieces (wash hands).
2. Place oil in pan and swirl to coat. Add chicken and bacon, then sprinkle with garlic pepper; cook 5–6 minutes, stirring often, until chicken is 165°F. Meanwhile, toast bread.
3. Reduce heat to medium. Stir barbecue sauce and cheese into chicken mixture; cook 1–2 minutes, stirring occasionally, until cheese is melted and sauce is smooth. Spoon chicken mixture evenly over 4 bread slices; top with remaining 4 bread slices and serve.

Ingredients

• ¼ cup balsamic vinaigrette
• 1 tablespoon basil-herb paste
• 1 (15.5-oz) can black-eyed peas, drained and rinsed
• ⅓ cup prediced fresh tomatoes
• ¼ cup prediced red onions
• ¼ cup prediced peppers mix
• 1 avocado

Steps

1. Combine dressing and herb paste in medium bowl. Drain and rinse peas. Stir in peas, tomatoes, onions, and peppers.
2. Peel, pit, and cut avocado into quarters, then cut into bite-size pieces; add to salad. Toss well to mix; serve.